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NC State Extension


The webinar will explain the science behind crosscontamination in the kitchen and how pathogens move. We will discuss how crosscontamination increases the risk of foodborne illness, and what you can do to prevent it. The difference between crosscontamination and allergen cross-contact will be distinguished. Case studies on actual outbreaks will be used to discuss the causes and effects of crosscontamination.

It provides 1 hour of continuing education credit for school nutrition employees in North Carolina.

Presentation slides (coming soon)